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Full Online Book HomeLearning KitchenSouthwestern - Salad - Roasted Corn, Black Bean And Mango Salad
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Southwestern - Salad -  Roasted Corn, Black Bean And Mango Salad Post by :Paula Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1865

Click below to download : Southwestern - Salad - Roasted Corn, Black Bean And Mango Salad (Format : PDF)

Southwestern - Salad - Roasted Corn, Black Bean And Mango Salad

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1 tablespoon vegetable oil
2 garlic cloves, minced
3 cups fresh corn kernels (about 6 ears)
2 cups diced peeled ripe mango (about 2 pounds)
1 cup chopped red onion
1 cup chopped red bell pepper
1/3 cup fresh lime juice
3 tablespoons chopped fresh cilantro
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 drained canned chipotle chile in adobo sauce, chopped
2 (15-ounce) cans black beans, rinsed and drained
8 cups gourmet salad greens


Heat oil in a large nonstick skillet over medium-high heat. Add garlic; cook 30 seconds. Stir in corn; cook 8 minutes or until browned, stirring occasionally. Place corn mixture in a large bowl. Add mango and remaining ingredients except greens; stir well.

Arrange 1 cup greens on each of 8 plates. Spoon 1 cup corn mixture over greens.

NUTRITIONAL INFORMATION: CALORIES 204 (15% from fat); FAT 3.3g (sat 0.6g, mono 0.8g, poly 1.5g); PROTEIN 9.2g; CARB 39g; FIBER 6.9g; CHOL 0mg; IRON 2.8mg; SODIUM 315mg; CALC
56mg

Note: Browning corn in a skillet gives it a nutty, caramelized flavor that contrasts
with the tartness of the mango. But brown it good--corn likes it that way.
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